For those in-between fried chicken days.

Tag Archives: Thomas Keller

This dish is on my top ten most crave-able food list as well as being one of my cousin, Hiep’s favorites. His last response to my texting him a photo of the pot of chicken and dumplings I had stewing, “So, are you going to share the dumpling recipe or continue to torture me?” Alright! Alright! Here you go, Hiep.

I’ve experimented with several renditions of this classic over the years. The recipe below is by far my favorite one. This take elevates the standard boring chicken, gravy with oftentimes too gooey dough that passes as chicken and dumplings. It’s based on Thomas Keller’s Ad Hoc Chicken and Dumplings Soup. I’ve changed the the proportions of the ingredients so that it has a thick gravy rather than a soup base and is heartier overall, but retained the flavors. Why mess too much with a master’s recipe?

I usually roast a large organic chicken in the morning, serve the legs for lunch and save the rest for this recipe. The best, easiest and most versatile roast chicken recipe is the Thomas Keller one posted here. Do use the best chicken stock you can get if you’re not going to make it yourself. I like Pacific Organic and surprisingly the Costco Kirkland Organic Chicken Stock is good. Also, I’d keep Wondra flour on hand in case you like your gravy even thicker than I do and extra stock in case the opposite is true.

I have a great love for food. But, fried chicken and me? That’s a whole other thing. I eat it with joy. If it’s on a menu? I’ll likely order it with conviction, ignoring all other options. It’s a done deal! Southern fried, nuggets, wings? I love fried chicken in all its forms. That being said, not all fried chicken is created equal. But, that debate is for another day…

Fried Chicken Anonymous was my fiancé, Billy’s idea. I had been looking for a name for my yet-to-be-created blog. And the a-ha moment came about as he was watching me eat re-heated (oven, not microwave! I’m not a savage!), day-old Thomas Keller fried chicken. I was so happy, I was knocking my knees together gleefully. It was clear at that moment that I had a problem. Though I won’t be giving up fried chicken, the name is amusing and stuck.

I love my fried chicken, but, I am passionate about other foods as well. I’ll be writing about cooking, eating (where to), cooking gear, cook books and the occasional fried chicken. And maybe I’ll write about something else now and then if inspiration strikes.

Note that I’ll be writing about books and gear that I use and love. I don’t get paid to do so. Just my own personal recommendation based on experience.

Feel free to contact me if you should have any questions or comments.
Sincerely,